Name: Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing
Yield: 2 people
Ingredients: 1/2 cup unsweetened coconut milk (use the top portion from the can); 3 tablespoons rice vinegar; 1 tablespoon miso; 1 tablespoon honey; 2 teaspoons shallot (minced); 1.5 teaspoons ginger (grated); 1 clove garlic (minced); 1 15 oz can chickpeas (rinsed/drained/dried); 2 tablespoons olive oil; 1 teaspoon curry powder; 2 large handfuls baby spinach (roughly chopped); 1 handful purple cabbange (shredded); 2 large carrots (ribboned); 1 ripe mango (peeled/sliced); 1/2 avocado (cubed); cilantro

Tasty

Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing

July 13, 2015

I’m trying this new “be really healthy Sunday night through Friday morning” routine and that basically means a lot of salads. Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements – and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn’t choose a salad as his first choice) loved it!

Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing

I'm trying this new "be really healthy Sunday night through Friday morning" routine and that basically means a lot of salads. Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements - and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn't choose a salad as his first choice) loved it!

CuisineHealthy

Servings

2 people

Servings

2 people

Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing

CuisineHealthy

Servings

2 people

Servings

2 people

Ingredients

For dressing

1/2 cup unsweetened coconut milk use the top portion from the can
3 tablespoons rice vinegar
1 tablespoon miso
1 tablespoon honey
2 teaspoons shallot minced
1.5 teaspoons ginger grated
1 clove garlic minced

For roasted spicy chickpeas

1 15 oz can chickpeas rinsed/drained/dried
2 tablespoons olive oil
1 teaspoon curry powder

For salad

2 large handfuls baby spinach roughly chopped
1 handful purple cabbange shredded
2 large carrots ribboned
1 ripe mango peeled/sliced
1/2 avocado cubed
cilantro

Servings: people

Instructions

Preheat oven to 400 degrees. Toss chickpeas, olive oil, and curry powder on a cookie sheet lined with aluminum foil.
Roast chickpeas for 30-40 minutes until crunchy. Remove from oven and let cool.
Make dressing by combining all ingredients in a blender or food processor and process until smooth.
Divide spinach and cabbage between two big plates, and top with carrot ribbons, roasted chickpeas, mango, avocado and cilantro.
Drizzle with dressing and toss to combine.

Recipe Notes

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Sip

Goji Berry Lemonade

July 10, 2015

DRINK YOUR SUNBLOCK!

I was haphazardly perusing “the internet” when this tagline OBVIOUSLY caught my attention. Drink your sunblock!? Is that a thing now!?

As I read on, I learned that it you don’t actually need to slurp down Coppertone (nor should you), but in fact can up your consumption of Goji Berries – an antioxidant powerhouse – “that helps to slow down the oxidative process and prevent free radical damage.”

The drink is super tasty and the perfect pool side refresher! Read on for the recipe:

Goji Berry Lemonade

recipe via My New Roots

2 tablespoons goji berries
1.5 cups water
1 tsp ginger root, grated
1 lemon, juiced
raw honey (optional)

Soak goji berries in 1.5 cups of water for 1 hour (I soaked them in the blender instead of a bowl to save dishes!).
Blend goji berries/water with remaining ingredients on a high speed until completely mixed.
Serve into an ice filled glass.

* If you need a little extra pep added to your liquid sunblock I recommend an ounce of high quality rum to spice things up (hey it wouldn’t be Fun Drink Friday without it right? Don’t judge!)

Uncategorized

Happiness Files

July 9, 2015

Despite getting a yucky cold a couple of weeks ago, it’s been an awesome start to summer! Here are some of the highlights:

one of the gorgeous summer sunsets

cheering to miss sandee’s birthday

saving up for this amazing little cutie (don’t mind my shopping bags that contain soley cookies and bread)

one of my favorite Green Chef dinners (seriously check them out – so good)

a beautiful view from a hike with my mom and sister

happy hour with Brandon and Kendall at Jack Rose

the prettiest morning dew covered leaves

Kendall’s amazing halibut with a coconut curry sauce

surprise dinner visitors during Los Gatos’s Jazz on the Plazz

our local go-to for alfresco dinners

enjoying some Saturday afternoon shopping downtown

enjoying the last leg of peony season

Tasty

Chicken Tamale Bowl

July 8, 2015

Working a full time job while trying to squeeze in fitness, family, friends, blogging and countless episodes of Real Housewives, can leave little time for whipping up fancy meals. Luckily I’ve discovered the art of dinner in a bowl, and couldn’t have been more excited when I came across Half Baked Harvest’s spin on a Chicken Tamale Bowl. Using polenta as the base is a nice change up from brown rice and anything with guacamole is a no-brainer. Do your (busy) self a favor and put this dish on your to-do list!

Chicken Tamale Bowl

Recipe via Half Baked Harvest

CourseMain Dish
CuisineMexican

Chicken Tamale Bowl

Recipe via Half Baked Harvest

CourseMain Dish
CuisineMexican

Ingredients

Chicken

1.5 lbs chicken breast
2 cups red enchilada sauce
2 tablespoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon pepper
1/2 teaspoon cayenne
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 onion sliced
1 red pepper sliced
1 orange pepper sliced
1 can black beans drained, rinsed

Cheesy Polenta

2 cups chicken broth
2 cups milk
1 cup polenta
4 oz sharp white cheddar cheese shredded
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter

Servings:

Instructions

Make the polenta by pouring chicken broth and milk into a saucepan.
Bring to a boil, then lower heat to medium and whisk in polenta (BE CAREFUL and do this slowly - hot milk splashed up on my arm and I have the blisters to show it 🙁
Cook for 15-20 minutes, stirring often, until polenta has thickened.
While the polenta is cooking heat a large skillet and add a tablespoon of oil. Add chicken breasts and brown on both sides (about 3-4 minute per side).
Once browned, add enchilada sauce and remaining seasonings, and bring sauce to a boil.
Reduce heat to a simmer and let chicken simmer in the sauce for 10-15 minutes.
Once chicken is cooked through shred it with two forks and stir to make sure sauce and chicken are fully incorporated.
While chicken and polenta are cooking, heat a second large skillet over medium-high heat and add the olive oil. When the skillet is hot, add the onions and peppers. Saute for 3-5 minutes or until they start to soften.
Stir in beans, cover and remove from heat.
Once polenta is ready (and you are ready to serve dinner) - stir in cheddar cheese and butter into the polenta and season.
Assemble the bowls by adding polenta first, topping with pepper and onion mixture, then the spicy chicken and garnishing with avocado/guacamole, queso fresco and chopped cilantro.

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Half Baked Harvest also suggests:

“To make this in the crockpot add everything except for the polenta (the chicken, enchilada sauce, spices, peppers and onions) right into the crockpot bowl. Add 1 cup of chicken broth and cook on high for 4 hours or on low for 6-8 hours. Shred the chicken and cook the polenta. Assemble as directed.”

For more of my favorite bowl recipes, check here here and here!

Party

4th of July Recap

July 6, 2015

This past Saturday I was lucky enough to help plan a memorable 4th of July pool party at our family friend’s house. Everyone brought a dish and we enjoyed an afternoon of sun, warm water, delicious food and an amazing swan floatie… and of course some fireworks.

We kept it a more intimate group – 3o people or so, and we suggested dish types/recipes for everyone to bring. A few floral arrangements, some table setting and a little cocktail prep and our party was ready to kick-off!

Here was our menu:

Basil & Serrano Wrapped Peach Wedges
Hummus & Carrots
Corn, Tomato & Avocado Salad with Dijon Vinaigrette
Caesar Salad with Homemade Croutons
Tequila infused Watermelon Wedges with Lime
Macaroni Salad
Potato Salad
Tomato with Burrata
Hot Dogs with all the Fixings
Apple Pie ala mode
Patriotic Cupcakes

With pool parties its critical to keep everyone hydrated… so I put together a refreshment station with two kinds of cocktail options (Blackberry Bourbon Lemonade and Grapefruit Ginger Vodka Spritzer), white wine and Strawberry, Cucumber & Mint infused water. Just be sure to have out plenty of ice nearby!

After 7 straight hours in the pool we threw on some cozy clothes and headed to my parent’s golf club to catch the best view of the fireworks in the city!

Hope everyone had a great 4th of July!

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